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Tuesday, April 9, 2013

Italian Rum Cake

Italian Rum Cake is one of the specialty of Italy. In Italy, people
think that making this cake is an art and cake taste as great as it looks. This
cake is made with two filling one is Bavarian cream and another is chocolate
pastry cream and then topped with whipped cream rosettes with bright cherries
and sliced almonds around the sides of the cake for an attractive presentation.
This is one inviting cake best serve on birthday and also for various
celebration.

Combine egg yolks and sugar in a mixing bowl and beat until you get lemony color.

Then add all purpose flour, a little at a time and whisk it well. Add vanilla essence and lemon rind (if using it).

Beat egg whites until stiff but not dry and fold into prepared cake mixture.

Pour cake batter into prepared cake pans and bake in preheated oven for 40 minutes, or until toothpick inserted in center comes out clean. Remove cakes from oven and turn out of pans onto wire racks to cool completely.

Bavarian Vanilla Cream

Combine cream cheese and dry vanilla pudding mix into wide bowl and mix it on medium speed, using electric mixer.

Add the milk and continue beating until you do not see any lumps in the mixture.

Then add whipped cream and mix on low speed and chill a couple of hours before using. Pipe a perimeter of icing around edge of cake layers before adding filling to keep it from oozing out the sides. Store in refrigerator in airtight container.

For the Chocolate Pastry Cream

Combine sugar, egg yolks flour, and vanilla into one pot and place it on low flame. Mix together well.

In a separate pot, boil the milk. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

Continue cooking on low flame, stirring with a wooden spoon, until mixture reaches the boiling point.

Add grated chocolate and stir well. Cook for another 1 minute.

Remove pot from heat, add butter and mix well.

Take out the mixture into another bowl and allow it to cool.

Stir occasionally to prevent skin from forming over the top. Then chill the mixture for atleast 3 to 4 hours before using as a filling

For the Rum Syrup

Combine water, sugar, and rum (liquor or flavouring) in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool before using.

Whipped Cream-Corn Syrup Frosting

In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken. Add corn syrup and vanilla essence from the side of the bowl, and beat until stiff peaks form.

To Assemble Cake

Slice sponge cakes into three thin layers.

Place one sponge layer on platter cut side up, sprinkle about 1 tbsp of the rum (be careful not to
get the cake too wet, or layers will become soggy).

Top the vanilla cream layer with second layer of rum sprinkled sponge cake.

Spread a layer of chocolate pastry cream on the second sponge
layer.

Top the chocolate layer with the last layer of sponge cake.

Frost the top sponge cake layer and sides of cake with
remaining whipped cream corn syrup frosting, and then decorate top of cake by piping
rosettes using whipped cream and cover sides of cake with sliced almonds, or
decorate as desired.